Cornmeal Fritters Recipes

Steps:

• In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
• In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.

Steps:

• Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
• Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
• Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.